Praghree| Deep Fried Crunchy layered Puffs|Sindhi Sweet
Author: Alka
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
Traditional SIndhi Sweet, deep fried crunchy puffs stuffed with Mawa and soaked in flavored sugar syrup
Ingredients
For the puff pastry:
  • All Purpose flour (Maida) 21/4 cups
  • Dalda/Ghee ¼ cup
  • Water to knead the dough
For uncooked Roux (Paste)
  • ¾ cup melted ghee
  • 3 tsp All purpose flour
For Sugar syrup:
  • 11/4 cup sugar
  • ¾th Cup water
  • Few Saffron strands soaked in 1tbsp of water
  • Few drops of Rose essence
  • 3-4 green cardamom pods, crushed
Other Ingredients:
  • 300 gm mawa (sweetened)
  • Dalda/ Ghee/ Oil for frying
  • Dried rose petals for garnishing (optional)
  • Varq (Varak, or thin, beaten silver foil) and/or unsalted pistachios for garnishing (Optional)
Method
For Sugar Syrup:
  1. In a pan, mix 1¼ cup sugar with 1 cup of water, add crushed cardamoms and soaked saffron (along with the water in which saffron was soaked) and boil the syrup for around 3-4 minutes, or till a thin syrup is made. Put off the flame and add 2-3 drops of rose essence.Mix and keep it covered with a lid.
For the Crunchy crust :
  1. Mix the maida and Dalda/ghee and knead a stiff flour using some water. Let it rest for a while.
  2. The rested dough is now ready to roll. Divide the dough into 7 portions. Take one portion (let us call this portion as Portion A) out on the rolling board/clean surface and cover the rest of the dough so that it doesn't dry out!
  3. Now divide this Portion A, into 4 smaller portions, each being of the size smaller than a lemon/lime.
  4. Roll these four individual portions into small chapati.praghree dough rolled
  5. Alternatively, you can a take a portion of dough and roll out a huge, thin disc, then using a steel bowl (katori), cut out small portions (the way cookies are cut using cookie cutters), put aside the cut discs and mix the remaining dough back to the kneaded dough. Make rest of the smaller discs in similar way...i.e rolling out a portion of dough, cutting out smaller disc using bowl..so on, so forth!)
  6. Prepare an uncooked roux/paste of melted ghee and maida.
  7. Smear each small chapati with this paste (Approx. 1-11/2 tsp for each chapati), by spreading the paste well. This roux or paste will work as binding agent between the layers.
  8. Now cut each chapati into 2 cm wide strips. Place the strips one on other .Cut rolled puff sheets
  9. Repeat the same with rest of three chapatis and place all the strips on each other, to make a stack.Press this stack, gently!stack the puff strips
  10. Now cut this stack into four portions (as shown in picture, below) and again stack each portion, one over top of other. Press it gently
  11. Here's how the tower of the strips look likes!
  12. Sprinkle some dry flour on rolling board/ clean surface and roll the prepared stack into more or less circle shape.
  13. Place a heaped tsp (or a bit more) of sweetened mawa in the centre of the rolled chapati.Now dip your fingers in water and gently tap your fingers around the mawa (be careful as not to press the edges ).
  14. Gently fold over the rolled dough, to make a half circled, filled chapati (Like Gujiya). Press the dough around the mawa stuffing (and not around the edges of the half circle). This will be our first Pragri (puff).
  15. Repeat this whole procedure with the remaining 6 portions. (Remember? We have divided the original dough into 7 portions and so far we were working on just portion A.Repeat this with Portion B, C,D...) (Phew!)
  16. Keep all the puffs covered with a cloth to avoid formation of any crusts.
  17. Now heat dalda/oil/ or mixture of dalda and oil, in a frying pan.
  18. Deep fry each puff, one at a time, on the lowest flame, turning intermittently, very gently, till golden brown. Frying on higher flame will leave the puffs undercooked from inside.
  19. Drain on kitchen towel/ tissue paper and fry the rest of the puffs, one at a time!
  20. COOL THE PUFFS COMPLETELY !
  21. Once all the puffs have cool down completely, simply warm the syrup (just warm) and dip each puff in this syrup.Make sure that the puff is completely coated with the syrup.(You can hold each puff in syrup for few seconds)
  22. Place the syrup coated puff on a plate and garnish with petals/ varak/nuts.crunchy flaky sweet puffs
  23. Cool and store in airtight containers.These stay good at room temperature for few days.
Notes
1) You can add chopped nuts or crushed dried fruits to the sweetened mawa.
2) You can stuff the puffs with Bombay karachi halwa (Place a piece of halwa in the centre of rolled chapati,instead of mawa.

TIPS SHARED BY Mr. SURESH HINDUJA FOR CRUNCHY PRAGHREE !

1) Adding 'Khasta' or ghee to the dough. (Shall make the pastry crisp)
2) Using Dalda ghee to make roux (paste).
3) Frying Praghree in Dalada ghee instead of oil (This will ensure that the pastry will stay crisp for long)
4) Adding a bit of rose essence and saffron to the syrup (This will enhance the flavor of syrup)
5) Keeping the syrup thin and not thick ( Thicker syrup will make the pastry soggy)
6) As soon as the syrup is ready, cover it with a lid to trap the aroma.
I am sure that if anyone making the Praghree at home, will be able to make it better than mine, since now you all have the handy hints by Suresh. Thank you Suresh, for the kind help and handy tips !
Recipe by Sindhi Rasoi |Sindhi Recipes at http://sindhirasoi.com/2013/01/praghree-deep-fried-crisp-flaky-puffssindhi-sweet/